Preparing to Bake:

1. Preheat your oven to 350°F. Thoroughly grease and flour a 10-12 cup bundt pan, making sure to coat all the grooves and crevices.
2. Bring ingredients to room temperature if you haven’t already. This includes eggs, milk, and sour cream for better mixing and a smoother batter.

Making the Cake:

1. Cream butter and sugar in a large mixing bowl using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
2. Add eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
3. Mix in the pudding mix until evenly distributed throughout the butter mixture.
4. Combine dry ingredients in a separate bowl: whisk together flour, baking powder, and salt.
5. Alternate adding dry and wet ingredients to the butter mixture:
6. Add ⅓ of the flour mixture, mix on low speed until just combined
7. Pour in half the milk, sour cream, and vanilla extract, mix until just incorporated
8. Add another ⅓ of flour mixture, mix briefly
9. Add remaining milk, sour cream, and vanilla, mix until just combined
10. Add final ⅓ of flour mixture, mixing only until the batter comes together
11. Don’t overmix – stop as soon as you don’t see streaks of flour. A few small lumps are perfectly fine

Baking:

1. Pour batter into prepared bundt pan, spreading it evenly with a spatula. Gently tap the pan on the counter a few times to release air bubbles.
2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.
3. Cool in the pan for exactly 15 minutes, then turn out onto a wire rack to cool completely before glazing.

Making the Glaze:

1. Melt butter in a small saucepan over medium heat.
2. Add brown sugar, cream, and salt. Stir constantly and bring to a gentle boil. Let it bubble for 2-3 minutes, stirring continuously.
3. Remove from heat and let cool for 5 minutes.
4. Whisk in powdered sugar until smooth. The glaze should be pourable but thick enough to coat the back of a spoon.
5. Pour over completely cooled cake, allowing it to drip naturally down the sides.